What I am presenting today is a "parmigiana" made with Zucchini instead of Eggplant. The main ingredient changes but the procedure stays "almost" the same. If you had to stick to very traditional recipe, the vegetable shoud be fried, but I don't like to fry that much thus I grilled my zucchini instead. Here below is the recipe, easy and very tasty.
#cooking
Tonno di Coniglio
In the whole basin of the Mediterranean sea, rabbit is used in several dishes and in some cases it even represents the flagship recipe of the Country such as for Malta, where rabbit (fenek, in Maltese) is at the base of the local cuisine. Don't forget about the Spanish Paella, whose original recipe, born outside the city of Valencia in the area of the Albufera swamp, is made with rice and rabbit (no fish).
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Friggitelli my way
Friggitelli are a variety of sweet green chili peppers, long and small that is cultivated in springtime, when the tempetaure is above 10 Celsius. They are usually cultivated in South Italy, where they take the name of Friarielli, althogh it is possible to find them also in central Italy
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Arista al latte
In the Italian cooking tradition you can find several ways to cook the Arista, but in most of the cases it is roasted. My Arista version is called Arista "al Latte" - with milk - which is the way my mother was used to cook it
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Bucatini al Forno…delicious!!!
Todays' recipe is one of my grandmother's favourite as well as the tastiest pasta ever: Bucatini al forno. It is basically a baked pasta cooked directly into the tomato sauce which thickens and reduce so much that the surface of the pasta gets soaked with it....delicious.
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Paccheri al Ragù: a tasty pasta from south Italy
for Christmas I received a basket filled with delicacies from the all over Italy, including Olive Oil from Sicily, a very big slice of Parmigiano Reggiano, a big salami from Felino, Polenta from the Dolomites and, among other types of pasta, a big box of Paccheri Napoletani, so I decided to cook them for my New Year's Eve dinner.
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Vegans, Vegetarians and Omnivores: Risotto is for everyone.
You can actually make risotto with any ingredient you like: cheese, wine, sausage, vegetables, mushrooms and so on. There is basically no food wich cannot be used for making a good risotto, which is is pretty good because all of us are allowed to make our own special risotto regardless if we are omnivore, vegetarian or vegan: risotto is for everyone.
